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Blog Post

Beer and Bacon Potato Salad is my boozed up version of Hot German Potato Salad.  Traditional Hot German Potato Salad is made with a vinegar based dressing and slightly sweetened.  In my potato salad, I'm using beer and malt extract. This dish also freezes very well, and is wonderful for breakfast topped with eggs over easy.


  • 5 lbs red potatoes, washed, cut into 1-2 inch cubes
  • 24 oz raw bacon, cut into 1/2 inch pieces. I prefer to use peppered bacon, but you can use regular smoked bacon. At least. More bacon is preferable.
  • 1 large yellow onion, diced.
  • 2 tablespoons apple cider vinegar
  • 1/2 to 3/4 cup malt extract (I used extra pale)
  • 3 bottles of a lager or something that is not a stout or porter. I used (512) Wit. You can use a generic brand here if absolutely necessary.
  • 1 bottle of a wit or hefe.  This will be added directly into the potatoes, so make sure it is something you like to drink. 


  • Colander
  • Large pot(s) for boiling the potatoes
  • Heavy large pan for frying the potatoes

Place beer and potatoes in a large pot and start the burner.  If there isn't enough beer to cover the potatoes, you can add water.  Allow the potatoes and beer to come to a boil.  Boil for about 15-20 minutes until the potatoes are tender.  Larger pieces of potatoes will take longer to cook.  The potatoes are done if you can pierce them easily with a fork.  The beer and water mixture will probably get foamy and gross.  Make sure to watch it the pot carefully.

While the potatoes are cooking, fry up the bacon bits (you can use bacon end and pieces as well) over medium heat.  You want to make sure the fat renders out.  Having the fat is critical for this dish.  If there is not enough fat or if you are vegetarian, you may substitute 1 cup of butter.  Once most of the fat is rendered, add the onion and cook until the onions are transluscent.  Remove most of the bacon and onions from the pan.  Leave the fat in the pan.  The potatoes should be done by about now. 

Drain the potatoes, and carefully place into the hot frying pan full of bacon fat and/or butter. Allow the potatoes to fry until they are golden brown on the bottom.  You might  need to do this in 2 batches.  Once the bottom is fried, mix the potatoes around and scrape the bottom of the pan.  You want to mix the potatoes and fat together with the crusty yummy bits.  Add the malt extract, apple cider vinegar, and about 1/2 cup of beer into the mix with the burner on low.  The bottom should continue to cook.  Add more beer until the potatoes are somewhat smashed.  Add more beer until the potatoes reaches the consistency you like.  I used about a cup and a half of beer.  Taste the potatoes as you cook as well.  It may or may not need more malt extract or beer as needed.  Also, use very good beer. No cheap stuff.  No amount of bacon fat can cover up bad beer taste. Add salt and pepper as needed.

Bacon cooking.

Potatoes are baking.

Finished product! Heart attack on a plate!